Method

Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

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Comments, questions and tips

this is the nicest rice pudding i have had and the flavours were gorgeous!! me, my partner and 2 kids cleared our plates, it was so creamy and delicious and will never make it any other way from now on

brownkirkey

28th Sep, 2012

5.05

finally someone else who uses bay leaf...the secret is now out!

nataliemitchell

24th Aug, 2012

4.05

Great recipe- easy, quick to prepare and very tasty.

jonbates123

5th May, 2012

5.05

It was very sweet, so next time I'd reduce the sugar content slightly, but it as very easy and worked a treat. We used skimmed milk instead of semi-skimmed and it tasted delicious still.

flirtinflight

1st May, 2012

5.05

Lovely and creamy. Enjoyed by all.

suzyness

16th Apr, 2012

4.05

It may be because I have fan oven but it took 3 hours for me to get to the right consistency and when tested, the rice still seemed grainy. I've left it overnight and hoping it has softened. But I liked the ease of this recipe - I might need to experiment with different heat settings.
I did use 1% milk though to make it even lower fat...

petelondonuk

24th Mar, 2012

5.05

So simple, even a man can do it ... and I have done, many times.

mary24

24th Mar, 2012

Tried this last night and was a big success! Reminded me of the rice pudding my mum used to make. Lovely!

ebony143

20th Mar, 2012

4.05

Absolutely delicious. I gave this recipe 4 stars because I altered it to suit my family: doubled all ingredients, used full fat milk, 1 tbsp vanilla extract and another of cinnamon. I heated the milk to just before boiling before adding the ingredients, to make it more creamy. I also checked it after 1 hour and then again at 15 mins to go, and added a splash of milk before stirring. This rice pudding is thick, smooth, creamy and sweet, but not sickly at all. Dished some out for my 4 yr old and I, then blitzed the rest for my 7 month old - enjoyed by all! Kept in fridge for days. Won't buy cans ever again.

lauracnicol

7th Mar, 2012

4.05

Really tasty and not too unhealthy. It was nice cold the next day, too!

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